Entree: Indonesia – Sumatra – Nasi Kapau (Bukittinggi-style steamed rice served with richly spiced Minangkabau gulai and sambal toppings)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 45 min

Additional 15 min

Total 2 hrs

Ingredients

- 3 cups (540 g) jasmine rice, rinsed
- 4 cups (960 ml) water for cooking rice
- 1 lb (454 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 2 cups (480 ml) canned coconut milk
- 1 cup (240 ml) water or beef stock
- 4 tbsp (60 ml) neutral oil (vegetable or coconut)
- 6 shallots, peeled
- 4 cloves (12 g) garlic
- 1 inch (25 g) fresh ginger, peeled
- 1 inch (25 g) fresh galangal, peeled (or additional ginger if unavailable)
- 1 tsp (5 g) ground turmeric or 1 tbsp (8 g) fresh grated turmeric
- 4 candlenuts or macadamia nuts, roughly chopped (about 20 g)
- 2 tsp (4 g) coriander seeds, toasted and ground
- 1 tsp (2 g) ground cumin
- 2 stalks (about 30 g) lemongrass, white part only, bruised
- 2 bay leaves (or daun salam if available)
- 1 tsp (5 g) salt, plus more to taste
- 1 tbsp (15 ml) tamarind juice (1 tsp tamarind paste dissolved in 1 tbsp / 15 ml warm water)
- 2 tbsp (30 ml) kecap manis (sweet soy sauce) or to taste
- 6 red chilies (such as merah keriting) for sambal, stemmed (about 3 oz / 85 g)
- 2 cloves (6 g) garlic for sambal
- 1 tsp (5 g) palm sugar or brown sugar
- 1 tbsp (15 ml) lime juice
- 1 small cucumber, thinly sliced (about 4 oz / 115 g) for acar (pickle)
- 1 small carrot, julienned (about 2 oz / 55 g) for acar
- 2 tbsp (30 ml) white vinegar for acar
- Toasted grated coconut (kerisik), 2 tbsp (14 g), optional garnish
- Fresh cilantro or sliced scallions for garnish

Instructions

1. Cook the jasmine rice with 4 cups (960 ml) water in a rice cooker or on the stove until tender; keep warm.
2. Prepare the bumbu (spice paste): in a food processor or mortar and pestle blend shallots, garlic, ginger, galangal, candlenuts, ground coriander, ground cumin, and turmeric into a smooth paste, adding a little oil if needed.
3. Heat 2 tbsp (30 ml) oil in a heavy pot over medium heat. Fry the spice paste until fragrant and oil separates, about 4–6 minutes. Add bruised lemongrass and bay leaves.
4. Add the beef cubes and brown briefly, coating them in the spice paste. Pour in coconut milk and 1 cup (240 ml) water or stock, stir in tamarind juice and salt, then bring to a gentle simmer.
5. Partially cover and cook the gulai over low heat for 1½ to 2 hours, stirring occasionally, until beef is tender and sauce has thickened. Adjust seasoning with kecap manis and more salt if needed. If sauce reduces too quickly, add a little water.
6. Make the sambal: in a small pan heat 2 tbsp (30 ml) oil, sauté the red chilies and garlic briefly until softened, then grind or blend with palm sugar and lime juice to a coarse paste; season with salt to taste. Fry the paste briefly in the pan until fragrant, then set aside.
7. Quick-pickle the cucumber and carrot (acar): toss slices with 2 tbsp (30 ml) white vinegar and a pinch of salt and sugar; let sit for at least 15 minutes.
8. To assemble Nasi Kapau: mound steamed rice on each plate, ladle generous portions of beef gulai over or beside the rice, add a spoonful of sambal, some acar, and garnish with toasted grated coconut and fresh cilantro or scallions. Serve hot.